Paella Royal

• Paella Valencia (B7) – 450 g
• Langoustine – 1 to 2 pieces
• Mussels in the shell – 5 pieces
• Chicken thigh – 1 piece
• Lemon – ¼ piece
• Olive oil – 1 tbsp
• Pepper and salt

1. Rub the chicken leg with olive oil, pepper, and salt and bake for 15-20 minutes at 180°C. Set aside.
2. Cook the langoustine for 3-5 minutes in court-bouillon. Set aside.
3. Heat olive oil in a large pan, add the Paella and stir regularly.
4. Add the mussels, chicken leg and langoustine. Heat until the mussels open and the paella is cooked.
5. Add broth if necessary to prevent drying out.
6. Serve and garnish with lemon.

Tip: For larger quantities, it’s recommended to cook the paella in the oven: see instructions on the package.